If I should describe this pie I would say it tastes like Christmas, holidays, home. It was actually so delicious that we danced our happy dance around the kitchen while eating it. We grow our own pumpkins at home but they take so much space that we only have a few and putting one in this pie is the best decision we have ever made :)) this Bruleed Pumpkin Pie has a wonderful combination both of flavors and textures. The base is a homemade, flaky tart crust filled with creamy pumpkin filling flavored with spices and then to top it off, a thin layer of sugar, which turns into a brittle (and super pretty) layer of caramel when bruleed. The perfect pie for autumn and winter holidays. Everyone will be masmerised by this incredible, unforgettable pie.

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.

Tools and equipement

METHOD

bake the crust

Prepare and bake your crust. If you are going to make our tart crust recipe, simply click on the "Tart dough" ingredient on the left and follow the instructions.

Make the filling

Preheat the oven to 150 °C / 300 °F. Add the pumpkin puree (it's really easy to make it at home. Peel and cut you pumpkin on large chunks and bake for about 60 - 80 minutes or until soft at 180 °C / 350°F in an oven then blend into a puree.), brown sugar, corn starch, milk, egg, pinch of salt, ground allspice, ground nutmeg and ground ginger to a large bowl. Whisk to combine until you get a smooth pumpkin filling.

Tip

If you are using store-bought pumpkin puree, or if your puree is super thick, add 30g of milk more. If it's smooth and slightly runny, than 120g will be enough.

bake the pie

Place your baked and completely cool tart crust onto a baking sheet lined with parchment paper. Pour the pumpkin filling into your prebaked crust and place in the oven. Bake for around 25 minutes at 150 °C / 300 °F then remove from the oven and let cool the pie cool completely on the wire rack, even better overnight in a fridge.

Serve

When the pie is completely cooled and ready to serve, evenly sift the sugar over top of pie but avoid crust. Move a small kitchen blowtorch back and forth across sugar until caramelized. Cut on slices and serve with a dollop of sour cream dusted with ground cinnamon. Save any leftover in a fridge for up to 3 days. Enjoy.